Creole Stuffed Turkey Food

CREOLE ROAST TURKEY

Creole Roast Turkey image

Try this the next time you're in the mood for something a little different for your holiday dinner! It's from a November 1987 issue of Bon Appetit featuring a "Creole Thanksgiving". The sensational Creole Butter helps make the breast meat moist and flavorful and the Recipe #337979 adds to the Creole flavor. You may want to adjust the amount of "hot" in the stuffing to your own heat tolerance!

Provided by Leslie in Texas

Categories Whole Turkey

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 lb) whole turkey, room temperature
7 cups jambalaya prepared stuffing (Jambalaya Stuffing )
2 cups rich chicken broth (preferably homemeade) or 2 cups turkey stock (preferably homemeade)
1/2 cup unsalted butter (1 stick)
3 medium garlic cloves, mashed
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon dried thyme, crumbled
1/2 teaspoon rubbed sage
1/2 teaspoon fresh ground pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice

Steps:

Turkey.
Position rack in lower third of oven and preheat to 325 degrees.
Pat turkey dry.
Gently slide fingers between turkey breast skin and meat to loosen skin.
Rub Creole Butter under skin over breast meat.
Spoon stuffing into cavity, packing firmly. (You may prefer to cook the stuffing separately, if desired, in a large casserole dish.).
Truss turkey and arrange breast side up on a rack in shallow roasting pan.
Roast turkey until juices run clear when thigh is pierced or meat thermometer registers 170 degrees, basting every 20 minutes with pan juices, 3 1/4 to 3 1/2 hours.
Transfer turkey to heated platter, tent with foil and let stand for 30 minutes.
Degrease pan juices.
Set roasting pan with pan juices over medium-high heat; add stock and bring to a boil, scraping up any browned bits.
Boil 5 minutes, thicken with cornstarch or flour slurry if desired and strain into a sauceboat.
Serve turkey, passing pan juices separately.

Nutrition Facts : Calories 1490, Fat 80.2, SaturatedFat 25.4, Cholesterol 482, Sodium 1607.2, Carbohydrate 39.3, Fiber 5.3, Sugar 4, Protein 142.7

TURKEY CREOLE

Turkey Creole image

A great way to use left over turkey. This freezes well for later use, just let it cool some and put in a ziploc freezer bag (without rice).

Provided by Mr. Ladypit

Categories Poultry

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion (chopped)
2 garlic cloves (minced)
2 celery ribs (chopped)
28 ounces canned diced tomatoes
6 ounces tomato paste
2 cups water (approx)
3 tablespoons Worcestershire sauce
4 teaspoons chili powder
1 teaspoon salt
1 teaspoon sugar
Tabasco sauce, to taste
1/4 teaspoon unflavored gelatin (for thickening)
5 cups cooked turkey

Steps:

In large pan, heat olive oil and saute until soft. Add garlic and cook one minute more.
Add tomatoes and stir.
Add water, paste, worcestershire sauce, chili powder, salt, sugar, and tabasco sauce.
Simmer uncovered for 40 minutes.
Dissolve gelatin in 2 tsp water.
Add turkey and gelatin to sauce.
Heat thoroughly/until desired thickness.
Best served with rice.

Nutrition Facts : Calories 324, Fat 11, SaturatedFat 2.7, Cholesterol 88.7, Sodium 1096.3, Carbohydrate 20.3, Fiber 4.3, Sugar 11.4, Protein 37.2

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